BURGER KING #461 health score and inspection history

Keep the waste-grease receptacle closed. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

5-205.15(B) Maintain plumbing in good repair. // Cold water is not available at handwashing sink next to WI cooler. 5-205.15(B) Repair condensate leak in refrigeration units. // WI freezer has heavy condensation leak. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // Men and women employee restrooms do not have handwashing signs.

Label all food or ingredients that are not in the original package with the common name of the food. // Sauces stored on the prep line are not labeled.

Post a sign at all handsinks that notifies employees to wash hands./ Handwashing signs are not posted at the handsinks at the soft-serve freezer and in the men's restroom.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ Fish (pollock) sandwich on the menu; the signage required per the Alabama Seafood Labeling Law is not posted.

Provide backflow prevention device at all faucets where a hose is used./ Hose connected to the faucet in the refuse enclosure without a backflow prevention device installed: provide a hose bibb vacuum breaker.

Repair or replace damaged door in WI cooler/WI freezer. // Damaged walk-in freezer door. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Buildup of grease underneath equipment.

5-205.15(B) Maintain plumbing in good repair. (ex, floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Compartment sink faucet with constant drip. 5-205.15(B) Repair condensate leak in refrigeration units. // Large buildup of ice inside walk-in cooler. Maintenance on-site repairing unit.

Clean food contact surfaces of cooking and baking equipment at least every 24 hours. // Oven with built-up grime and debris.